Shredded Chicken Recipe

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5 from 28 votes

Shredded Chicken Recipe

Tips and tricks on how to make shredded chicken, cook it, shred it, freeze it to use in all your favorite recipes!

Prep Time5

Cook Time8

Total Time8 5

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

4 chicken breasts, boneless, skinless
2-3 tablespoons olive oil
salt and pepper

Instructions

Slow Cooker Directions

Place boneless, skinless chicken breasts in the crock pot.
Drizzle with olive oil and season with salt and pepper.
Cook on LOW for 8 hours or on HIGH for 3-4 hours.
Take out and shred while warm.

Instant Pot Directions

Place two pounds of chicken breasts in the Instant Pot with 1⁄2 cup of water and your favorite seasonings.
Secure the lid and set the Instant Pot to manual for 12 minutes if the chicken is frozen, and 9 minutes if it's thawed.
Once it’s done cooking, let the Instant Pot self vent for 10 minutes.
Then, manually release the remaining pressure in the Instant Pot, open the lid, remove the chicken, and shred.

How to Shred Chicken

MY FAVORITE METHOD: Stand mixer method. Make sure your chicken is still warm and put it into your stand mixer. Put the flat beater, or paddle attachment on and put it on speed 2 for 30-60 seconds.
The hand method is just using your hands to shred the chicken into pieces. Cool the chicken and wash your hands before beginning.
The fork method requires two forks. Pull the chicken apart with the forks. This method is a bit faster than the first.

Notes

FREEZE. Place 1-2 cups (depending on how much you use) of cooled chicken in Ziploc bags or airtight containers in 1 or 2-cup portions. Store in the freezer for about 4 months. It is safe to eat after that but will taste best within that timeframe.

To use, thaw individual servings in the fridge overnight. If it's going in something that will be cooked like soup or casserole, put it right into the recipe.

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